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Moroccan Chicken, Chickpeas & Couscous

This alliterative meal is a great dinner for Shabbos, Rosh HaShanah, Succos or any festive occasion.

1 pound chickpeas, soaked overnight, drained and rinsed

2 tablespoons olive oil

1 onion, chopped

2 pounds boneless, skinless, chicken breast, cut into strips

1 tablespoon cumin

1 tablespoon freshly grated ginger

1 tablespoon chili powder

5 cups chicken broth

2 tomatoes, chopped

½ cup couscous

¼ cup cilantro, chopped

Salt and pepper to taste

Cover chickpeas with water and cook until tender –about 2 hours. Drain and reserve cooking liquid.  Heat oil in a large Dutch oven over medium-high heat.  Add onion and cook for about 5 minutes.  Add chicken and sauté until browned.  Stir in cumin, ginger and chili powder.  Add broth, chick peas and their cooking liquid. Stir well.  Cover and bring to a boil.  Reduce heat and simmer for about 15 minutes.  Add tomatoes and couscous.  Return to a boil, reduce heat and simmer, covered, for an additional half hour.  Stir in cilantro, salt and pepper.

By Emuna Braverman and Elizabeth Kurtz, of is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

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